Method for preparing and using B-starch

Abstract

The process for the enzymatic processing of the third phase of dough separation containing both B-starch and the soluble flour components is effected by adding, after the usual mechanical separation of A starch and gluten, amylases and hemicellulases to the third phase of dough separation, immediately heating at temperatures of from 55 to 75° C., preferably 60 to 70° C., and immediately concentrating by evaporation following saccharification and pentosane partial hydrolysis. The thus obtained product can be advantageously employed as a partial or complete substitute of dairy raw materials or vegetable carbohydrates in animal feeds, food products and ices.

We claim:  
     
       1. A process for the enzymatic processing of the third phase of dough separation containing B-starch and soluble flour components, characterized in that, after mechanical separation of A-starch and gluten, amylases and hemicellulases are added to the third phase of dough separation, the phase is immediately heated at temperatures of from 55 to 75° C., and inmmediately concentrated by evaporation following saccharification and pentosane partial hydrolysis. 
     
     
       2. The process according to  claim 1 , characterized in that the temperatures are from 60 to 70° C. 
     
     
       3. The process according to  claim 1 , characterized in that the phase is immediately heated at temperatures of from 60 to 70° C. 
     
     
       4. The process according to  claim 1 , characterized in that the quantities of the added enzymes and the reaction conditions are selected to obtain a balanced ratio of glucose to dextrines. 
     
     
       5. The process according to  claim 1 , characterized in that the reaction conditions are selected such that the Maillard reaction occurs minimally. 
     
     
       6. The process according to  claim 1 , characterized in that the reaction conditions are selected such that the soluble proteins of the third phase of dough separation are altered minimally. 
     
     
       7. The process according to  claim 1 , characterized in that the reaction conditions are selected such that minimal microbial fermentation occurs. 
     
     
       8. The process according to  claim 1 , characterized in that the resulting product has the following composition, based on the dry substance: 
       lipids: from 1% to 5% by weight;  
       proteins: from 7% to 35% by weight (N×6.25);  
       carbohydrates: from 60 to 80% by weight;  
       minerals: from 1 to 5% by weight.  
     
     
       9. A method of using the enzymatically processed third phase of dough separation, prepared according to  claim 1 , comprising partially or completely substituting the enzymatically processed third phase of dough separation in place of dairy raw materials or vegetable carbohydrates in animal feeds and in food products. 
     
     
       10. The method of  claim 9 , characterized in that the food products are spray-dried products, sweets, and ices.